Name: Pickled fish
Cook time: 20 min
Total time: 20 min
Yield: serving
Cuisine: Cape Malay
Ingredients: 250 ml water; 500 ml Safari Organic White Wine Vinegar; 1 tbsp cape malay curry powder; 1 tbsp fish masala; 2 tsp turmeric; 2 tsp black peppercorns; 2 tsp coriander seeds; 1 tsp cumin seeds; 6-8 allspice; 2 tsp salt; 6-8 bay leaves; 1 tbsp fresh ginger finely grated; 150 g sugar; 4 large brown onions sliced into rounds; 1 kg kingklip cape whiting, or another firm white fish; 1 cup flour; 1 tsp salt; 1 tsp turmeric; vegetable oil for frying; fresh white bread to serve; apple and cabbage slaw to serve

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Ingredients (21)

250 ml	water
500 ml	Safari Organic White Wine Vinegar
1 tbsp	cape malay curry powder
1 tbsp	fish masala
2 tsp	turmeric
2 tsp	black peppercorns
2 tsp	coriander seeds
1 tsp	cumin seeds
6-8	allspice
2 tsp	salt
6-8	bay leaves
1 tbsp	fresh ginger — finely grated
150 g	sugar
4	large brown onions — sliced into rounds
1 kg	kingklip — cape whiting, or another firm white fish
1 cup	flour
1 tsp	salt
1 tsp	turmeric
	vegetable oil — for frying
	fresh white bread — to serve
	apple and cabbage slaw — to serve

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Method:

In a large pot over medium heat, combine the water and Safari Organic White Wine Vinegar.

Add the curry powder, masala, turmeric, peppercorns, coriander seeds, cumin seeds, allspice berries, salt, bay leaves,
ginger and sugar. Bring to a simmer.

Add the onions, stir and cook for 5 minutes until just tender. Switch off the heat and set aside.

Cut the fish into ± 5cm pieces. Whisk together the flour, salt and turmeric. Take the fish pieces and dust them in the
seasoned flour.

Heat a little neutral frying oil in a large frying pan for shallow frying. Fry the fish in batches until lightly golden and just
cooked through. About 2 minutes per side. Remove from the oil and place on a rack lined with paper towel. Once
drained, place in a large glass or ceramic dish. (Something non-reactive)

Pour the onions and pickling liquid over the fish. Allow to cool and then wrap up or place a lid on the dish.

Leave to pickle in the fridge overnight and allow the flavours to develop.

To serve: Spoon pickled fish over a chunky slice of fluffy white bread. Drizzle over plenty of the curried Safari Vinegar

Serve with slaw on the side and enjoy!